Lemon Chilli Lobster In Spiced Coconut Sauce
May 06, 2018
"From our Sunday newspaper The Sunday Time. Times are estimated."
- FOR SAUCE
- Serving Size: 1 (1006.6 g)
- Calories 1744.3
- Total Fat - 92.9 g
- Saturated Fat - 52.2 g
- Cholesterol - 190.4 mg
- Sodium - 795 mg
- Total Carbohydrate - 207.5 g
- Dietary Fiber - 17.1 g
- Sugars - 169.3 g
- Protein - 36.6 g
- Calcium - 471.8 mg
- Iron - 5.3 mg
- Vitamin C - 80.3 mg
- Thiamin - 0.3 mg
To make the sauce, heat oil in a pan over medium heat and add mustard seeds and saute for a few seconds until it starts crackling and then add the onion and saute for 3 to 4 minutes, careful to keep it translucent, do not brown it.
Add tomatoes and capsicum and saute for 2 minutes and then add chilli powder, turmeric, ginger and saute for 2 minutes and then add 2 tablespoon water and cook for 2 to 3 minutes.
Add coconut cream and cook for 10 to 12 minutes and add salt and a pinch of sugar, to taste; stir and set aside.
Fry curry leaves in 2 tablespoon oil and set aside.
Cut the lobster in half and rub the flesh with garlic, lime juice, salt and chilli powder.
In a medium-heat frying pan, add 2 tablespoons oil and sear the lobster until just cooked.
To serve, add 3/4 of the sauce to a bowl, arrange the lobster, drizzle remaining sauce on top and garnish with curry leaves.
Tips & Variations
No special items needed.